Journal of Food Science and Gastronomy

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  Año 2024, Vol. 2, Número 2. Dedicado a: July - December

  • Research articles

    • Optimization of the hydroalcoholic extraction process of oregano (Origanum vulgare L.)

      Sixto A. Gavilanez, Jaime O. Rojas

      • Resumen
      • Texto completo

      págs. 1-7

      

    • Physical and chemical properties of chitosan salts obtained from common lobster chitin (Panulirus argus)

      Nilia de la Paz, Mirna Fernández, Jarol A. Hernández, Mario A. García

      • Resumen
      • Texto completo

      págs. 8-16

      

    • Use of Cuban sardines in anchovy production: analysis of physicochemical and sensory factors

      Iván N. Chaple, Oscar Ros

      • Resumen
      • Texto completo

      págs. 17-23

      

    • Pairing guide of typical dishes from Riobamba city as a tourist information resource

      Jessica P. Chaglla, Ana Graciela Guedez Mujica

      • Resumen
      • Texto completo

      págs. 24-31

      

  • Review articles

    • Comprehensive analysis of bee honey: from chemical composition to sensory characterization

      Daliannis Rodríguez, Edwin R. Cevallos

      • Resumen
      • Texto completo

      págs. 32-40